Couscous with vegetables, 250 g

Couscous is one of the most commonly used ingredients in North African and Middle Eastern cuisine. Delicious when paired with a flavourful stew from a tagine, in a summer salad or as a substitute for potatoes or rice. This couscous with dried vegetables and herbs including courgette, carrot, bell pepper, green beans, chives and parsley is easy to prepare and quick to make. It's great for vegetarian meals with extra grilled vegetables and, for example, feta cheese or with a grilled piece of fish or meat. With couscous, the combinations are endless. Tip: add half a stock cube to the water which you soak the couscous in for added flavour. Place the contents in a bowl. Add the same amount of hot, but not boiling, water. Cover and allow to rest for a few minutes until the desired consistency has been reached. Add salt and a drizzle of extra virgin olive oil, and stir with a fork to separate the grains.